Roast the beets in the oven for an hour at 400F, covered (if you read my blog, you had better know how to roast beets by now!). Let completely cool, then peel. It's best to make the beets the night before, so they are nice and cold for the batter in the morning.

In a blender, add milk to the beets and purée. I tried adding in the rest of the ingredients to the blender, but it didn't mix, so I poured it out into a bowl and added in the rest of the ingredients by hand.

To the beet puree, add in the cooled melted butter, the egg, the flour, sugar, baking powder and salt. Mix or whisk batter like you are making a cake or pancake batter.

The batter will be very thick.

Pour batter into a hot waffle iron and press down lid.

My waffles took 5-7 minutes.

Serve with maple syrup and a dollop butter and maybe a strip of bacon and a fried egg!

Unrelated to the beet waffles, but wanted you to know that I made your "My Favorite Summer Pasta" for dinner Friday night, February 12th. It was my second time making it and it was just as toothsome and incredibly delicious as the first time. Happy husband, happy me. Passed along to my daughter. Happy people numbers growing!

Never thought of the savory waffle idea. May give it a try with pancakes first as we have no iron. In fact, we have no non-stick or aluminum cookware, use mostly cast iron and some stainless. Even have an iron ricer and bundt pan. Will see if there is cast iron waffler, if we like the savory pancakes first. Many thanks for all your posts and photos, they help me stay out of a rut and it is always nice to see others pretty creations.

Beet waffles would be a non-seller in our household. DH thumbs down beets.

That said, your inexpensive waffle iron will give you decades of excellent service. I have a Salton that looks v. similar except that it makes two larger waffle squares. I have had it at least 20 years, it cost $19.95, it is easy to clean. Even now when the teflon is aging, the only place that has to be cleaned is the plastic frame around the grids if there is an overflow. After pulling the plug, I slightly moisten a piece of paper towel, press out any excess water, and slip that into the part nearest the opening. Just on the “front” plastic, not the grids. In short order any spilled batter can be wiped off the plastic.

This waffle iron’s standing for storage is a brilliant feature.

I used to have a cast iron waffle iron with a gorgeous chrome case. $$$$ A nightmare. If the seasoning wasn’t just right, the waffles stuck, and on and on.

What a cool idea - one I never would have thought of. We've had a waffle iron the last few years but generally only pour pancake mix into it. Last year, one of my daughters decided to try out a few different recipes with a waffle iron, but none as clever as this one!

Can this be all put in a high speed blender without cooking the beets or does cooking make beets sweeter? I used similar recipe with beet stems uncooked, in high speed blender. In that recipe I only used oats, water, flax meal, honey, salt and vanilla.

Hey Stacey, I cooked the beets last night and I'm making the pretty red waffles right now. I'm using the oat recipe though. I don't want the eggs nor the flour. That recipe calls just for water, but I use some plant milk also. Thanks for the tip. While you're cooking sometime check out Nutritionfacts.org The research there is amazing...be loved

est. 2008.
I am an antiques dealer & appraiser during the day.........a recipe writer, and cook by night. I use fresh, local, seasonal ingredients to create delicious meals.
I live 20 miles from NYC, and have access to some great markets & restaurants. Check out my weekly recipes. P.S. I AM NOT THE PITA CHIP LADY. :)